Raspberry Bakewell Tart

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Raspberry Bakewell Tart

Serving Size: 8

Ingredients

  • 1 cup coarsely chopped almonds
  • 2 tablespoons flour
  • ½ cup sugar
  • 1 stick unsalted butter, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup raspberry jam
  • 1 prepared pie crust

Directions

  1. In a food processor, pulse almonds with flour until finely ground. Add sugar, butter, extract, and eggs, process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours.
  2. Preheat to 350 degrees. Press dough onto bottom and sides of a 9-inch tart pan with a removable bottom; trim dough over the top edge of pan and prick the bottom using a fork. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. Bake tart until golden and toothpick comes out clean, about 45 minutes. Cool tart in pan on rack.
//bestrecipesmag.com/raspberry-bakewell-tart/

per serv: 365 cal; 23 g fat; 5 g protein; 41 g carb; 1 g fiber

About BestRecipes Test Kitchen 165 Articles
BestRecipes is a digest-sized recipe magazine founded with the goal of making cooking fun and approachable, BestRecipes uses fresh ingredients and simple steps to make "getting dinner on the table" easier for everyone.

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